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Creamy Mushroom Risotto Recipe | Easy Italian Dinner - Image 2

Creamy Mushroom Risotto

This creamy mushroom risotto is a comforting Italian dish perfect for a cozy dinner. Made with Arborio rice and a variety of mushrooms, it's rich and flavorful, yet easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth warmed
  • 1 tbsp olive oil
  • 2 tbsp butter divided
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced (mix of cremini and shiitake recommended)
  • 1/2 cup dry white wine optional
  • 1/2 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • Salt and pepper to taste

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 7 minutes.
  3. Stir in the Arborio rice and cook for 2 minutes, ensuring the rice is well coated with the oil and butter mixture.
  4. If using, pour in the white wine and stir until it's mostly absorbed by the rice.
  5. Begin adding the warm broth, one cup at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 20 minutes.
  6. Once the rice is creamy and cooked to al dente, remove from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
  7. Serve the risotto hot, garnished with fresh parsley.

Notes

Chef's Tips:
• For a creamier texture, you can add a splash of cream at the end.
• Avoid overcooking the rice; it should be al dente with a slight bite.
• Serve with a side salad or roasted vegetables for a complete meal.
Food Safety:
• Ensure the risotto reaches an internal temperature of 165°F (74°C) to kill any harmful bacteria.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.